Description
Indulge in these flavorful Shrimp & Spinach Stuffed Pasta Rolls with a luscious Roasted Red Pepper Cream Sauce for a satisfying Italian-American meal.
Ingredients
Scale
For the Pasta Rolls:
- 8 large lasagna noodles
- 1 tablespoon olive oil
- 1 pound raw shrimp, peeled, deveined, and chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
For the Roasted Red Pepper Cream Sauce:
- 2 roasted red peppers, jarred or homemade, drained
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 1 tablespoon unsalted butter
- 1 teaspoon lemon juice
- fresh parsley for garnish
Instructions
- Preheat oven to 375°F. Cook lasagna noodles until al dente, then drain and lay flat.
- In a skillet, sauté shrimp, garlic, and spinach until cooked. In a bowl, mix cheeses, egg, salt, and peppers. Add shrimp mixture.
- Spread filling on noodles and roll up. Place in a baking dish.
- Blend roasted red peppers, cream, and broth until smooth. Simmer with butter, then add lemon juice.
- Pour sauce over rolls and bake covered, then uncovered. Garnish with parsley before serving.
Notes
- For a smoky twist, use fire-roasted red peppers and smoked paprika in the sauce.
- You can prepare the rolls ahead and refrigerate them, then bake just before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 rolls
- Calories: 520
- Sugar: 5 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 3 g
- Protein: 31 g
- Cholesterol: 225 mg
